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Warm Lentil Dinner Salad

Makes 4 servings

• 3 cups cooked and thoroughly drained lentils (see method below)
• 1/2 to 1 teaspoon finely minced garlic
• 3 tablespoons finely minced shallots
• 2 tablespoons sherry vinegar
• Kosher salt and pepper to taste
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 2 tablespoons minced flat-leaf parsley
• 1 cup halved cherry tomatoes or 1/4 cup diced roasted red peppers
• Separated leaves from a head of butter lettuce or hearts of Romaine (1 handful leaves per serving)
• 1/2 cup crumbled feta or goat cheese

For the lentils: Place the lentils in a small stainless-steel pot and add 3 cups cold water. Add the bay leaf, carrot, celery, salt and olive oil, if using, and bring to a simmer over medium heat. When the mixture comes to a light boil, reduce heat to low and cook uncovered for approximately 30 to 35 minutes, stirring a few times to ensure even cooking. The lentils should be firm but not crunchy, and the interior should be smooth.

Warm the lentils gently if they are cold either in the microwave or over ow heat in a small saucepan, stirring occasionally.

Meanwhile, whisk together the garlic, shallots, vinegar and salt and pepper to taste. Slowly whisk in the olive oil until you have an emulsified dressing. Adjust seasoning or the amount of oil or vinegar to make a tart, peppery vinaigrette.

Toss the warm lentils with all but 2 tablespoons of the dressing and the parsley, and adjust the seasoning. Add the cherry tomatoes or roasted peppers to the lentils.

Place a handful of lettuce leaves on each plate, drizzle lightly with the remaining dressing, and top with a scoop of lentils. Sprinkle with the cheese and serve immediately.

Per serving: 310 calories, 14 g protein, 32 g carbohydrates, 15 g fat (2 g saturated), 0 cholesterol, 8 mg sodium, 14 g fiber.

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